Fresh Tomato Coulis Recipe

Tomato coulis is a lot more than just tomato puree. In this special recipe, we are going to make an almost magical mixture of tomato, herbs and spice. The resulting flavors are incredible, fresh and perfectly balanced. Let’s take a look at how to bring the magic into your kitchen.

The tomato coulis recipe is gluten free, vegan, raw, vegetarian, paleo and ridiculously full of flavor.

The best tomato coulis recipe. Period.

Over the years, I have looked at quite a few different tomato coulis recipes. There are some pretty good ones out there, but nothing quite like this one. You’ll find that this recipe is really well balanced, making you want to take another bite just to make sure your tongue wasn’t tricking you the first time. We had some really good friends over a couple weekends ago when I broke out this recipe…you know it is good when you get this response “man…that is damn good.”

There are a couple things to keep in mind when making this recipe. First, you can use either fresh or canned tomatoes. Since it is not really tomato season yet, I have used canned tomatoes for this version. I purchase Italian style (no herbs added) plum tomatoes with no skins. Typically there are between 11 and 13 tomatoes per can, or about 3 cups of tomatoes. We don’t want the juice from the can, just the tomatoes. You can use the juice for something else if you want.

After we blend the tomato coulis together, we are going to strain and refrigerate the mixture. This is done for a couple reasons. First, the tomato coulis is going to be really thin when it comes out of the blender. If you were going to eat this as a gazpacho it would be perfect. But, we are going to use this to put on top of things like bruschetta, crispy pork belly (OH WOW – ABSOLUTELY DELICIOUS!), oven roasted chicken or perfect pan seared pork chops. The tomato coulis needs some body to be used as a topping. The body fills out naturally as the mixture loses its water content and chills.

Do me a favor when you are making this recipe. First, taste the tomato coulis right when it comes out of the blender. It will taste delicious. But remember how it tastes. Then when you first pull the strained tomato coulis from the refrigerator, take a quick taste again. You’ll see how the flavors have intensified and become bolder. It is really incredible.

Yum. This tomato coulis recipe is fresh, delicious and is incredibly versatile. Wonderful as a tapas, on a baguette or on chicken, pork or fish.

QUICK COOKING TIP: Because this tomato coulis recipe is so simple, you can easily modify it to whatever dish you are cooking. If you are making an Italian style meal, add in some fresh oregano instead of the tarragon. Love basil? Add that in too. It will be delicious with the tomato. Don’t have any shallot? Add in some chopped red or Spanish onion instead. This is a really fun tomato coulis recipe that can be modified so many different ways. Have fun with it and then make it again a different way!

Let’s take a look at how I put together the tomato coulis for this recipe.

Add all the fresh ingredients into the blender for this quick tomato coulis.

Just look at how fresh this tomato coulis recipe is. Awesome.

Blend the tomato coulis to a fine consistency, but you don’t want soup! This is about as far as it should go.

Allow the tomato coulis to strain for at least 30 minutes in the fridge. This bowl was WAY too small. Use a larger bowl when you strain the coulis.

How beautiful is this? Straining the tomato coulis intensifies the flavor and gives it more body, as you can see here.

Instructions

Add all of the ingredients to the blender.

Blend on low to get everything chopped up, then increase the speed to medium-high. You are looking for the mixture to turn from red to more of a salmon color. You will see it when it happens. Don’t blend it too fine- we need to strain it next!

Put a fine mesh strainer over a large bowl. Pour the blended tomato mixture into the strainer.

Place in the refrigerator for at least 30 minutes to allow the mixture to chill and drain.

Serve cold over fish, pork or chicken. Enjoy!

Notes

The tomato coulis is really watery when it comes right out of the blender. You can use it in this state, but it will run all over the plate. When you drain it and chill the tomato coulis, it takes on more body and can be used more easily. Plus, the flavors are more concentrated.

Just as a side note, the juice that drains out of the tomato coulis is delicious. Pour it into a cup and enjoy.

Nutrition

Calories: 138kcal

Final thoughts on this incredibly delicious Tomato Coulis:

This is the perfect spring and summertime condiment. You can add some sour cream and make a really delicious veggie dip. I make a quick mayonnaise, add some dried oregano and whip in the tomato coulis for a wonderful Creamy Italian Salad Dressing (recipe coming up this week!). I was also thinking about some pan seared chicken breasts generously coated in the tomato coulis, smothered in shredded provolone for the most delicious chicken parmesan ever. Sounds good, right?

However you decide to use this tomato coulis recipe, I hope that you enjoy it as much as we do. Happy eating.

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About Scott G

My whole life I have fought and lost the weight loss battle... until recently when I changed my entire way of eating to Low Carb / Keto. In SIX MONTHS I lost 10+ INCHES off of my waistline by eating my own low carb recipes. I'll be sharing more recipes with you... I'm a true believer in the low carb lifestyle!!

Hi Natalia: My apologies for the late response- I’ve been having a couple issues with the comments on my site. They are working today though! You aren’t the only one having trouble printing the recipes. Over the last couple weeks I’ve been researching changing my recipe program and the new format should be up and running in the next couple days… or maybe even today. Not sure when they will get to it. After that, we should be good to go. Sorry for the trouble you were having with the site. Take care- Scott

Hi Katie: It is absolutely delicious- particularly with the Crispy Pork Belly! I’m posting up a recipe on Friday for a Creamy Italian Salad dressing that uses the Tomato Coulis as a base as well. Outrageously good. Have a great day in the kitchen! Scott

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